Bring the eggs out and leave it in room temperature for at least 30 mins.

Combine the flour with the salt and leave it aside.

Melt the butter with milk in a small sauce pan. Let it cool down until it is warm to touch and then add the yeast to the mixture. Gently stir and let it stand for about 10 mins.

Add the eggs and the ⅓ cup of sugar in a bowl of electric mixer with the paddle attachment and mix until well combined.

Now add the yeast-milk-butter mixture and stir to combine.

Add the flour/salt slowly in the mixer and mix to combine. The dough will be a little sticky at this stage.

At this stage add the raisins as well.

Now change to a hook attachment and knead the dough for at least 10 mins. If the dough appears a bit sticky even now then add a ¼ cup more flour and mix again. Knead for 5 more mins.

Transfer this dough to a well-oiled bowl and keep it covered in a warm draft free place to rise. This could take up to 2 hrs.

Once the dough has risen to at least twice its volume, bring it back to work surface.

Roll into a neat rectangle about the width of the loaf pan you are using. Roll it to 24 inches long.

Smear the surface with about 2 tablespoon of softened butter.

Mix together ⅓ cup of sugar and cinnamon in a bowl.

Now sprinkle this sugar mixture evenly over the dough surface.

Starting at the far end, start rolling the dough tightly towards you. Form a nice tight roll when rolling.

Pinch the seams well to seal.

Smear the loaf pan liberally with butter and drop this rolled dough seam side down into the pan. Cover with plastic wrap and let it rise again for at least 2 hrs or until double.

Preheat the oven to 350 F. Get the egg wash ready.

Brush the top of the risen loaf with the egg wash and bake for 40 mins or until nicely browned and the bread sounds hollow when tapped.

Remove the loaf from the pan and let it cool entirely before slicing.

Serve the Cinnamon Raisin Bread with a dollop of salted butter and you would be heaven!